JP3159543B2 - Ginseng extract purification method and ginseng-containing beverage - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for purifying ginseng extract and a beverage containing the ginseng extract obtained thereby.

[0002]

2. Description of the Related Art Ginseng is called Panax Gins.
It is called "eng" and is widely cultivated on the Korean peninsula as a perennial perennial herb belonging to the family Astrididae. Also known in Japan as Panax ginseng, it is grown in Nagano, Fukushima and Shimane prefectures,
Widely used as medicinal or health food. Ginseng's medicinal properties have long been known as tonic, longevity and the like, and are currently known as fatigue recovery, anti-stress action, intestinal control action, diuretic action, metabolism enhancing action and the like. These significant physiological effects are said to be derived, for example, from saponins. As ginseng, usually, a tibac method in which crushed dried ginseng is packed and an instant ginseng tea using an extract extracted from dried ginseng are easily used. In addition, ginseng crushed or extracted extracts are used by adding to foods. However, these crushed materials or extracts have an earthy smell peculiar to ginseng,
It was difficult to use it directly for food and drink.

Conventionally, several methods have been tried to remove this earthy odor. For example, a method of masking the odor peculiar to ginseng by mixing spices such as powdered ginseng and garlic chili pepper and garlic (Japanese Patent Application Laid-Open No. No. 62-275665), or ginseng extract mixed with fruits such as apples and mandarins, vegetables such as tomatoes and pumpkins, and high molecular compounds such as agar and carrageenan, to give the bitterness peculiar to ginseng. Method for reducing odor (Japanese Unexamined Patent Publication No.
JP-A-3-279762) or a method of roasting ginseng to reduce the peculiarity of ginseng (Japanese Patent Laid-Open No. 1-2).
No. 15254) or a method of adding and mixing a cyclodextrin mixture to an extract of Chinese herbs to eliminate the bitterness and odor (Japanese Patent Application Laid-Open No. 60-248616).
Proposals such as have been made.

[0004] Further, production of ginseng-containing beverages has also been attempted. For example, sugar and caramel are added to a solution obtained by adding ginseng to water, heating, boiling for about 50 minutes, crushing and filtering, and then filtering. And a method for producing a ginseng-containing soft drink to which an acidulant is added while stirring and adding a flavoring agent (Japanese Unexamined Patent Publication No. 53-35)
No. 69), a method for producing a ginseng-containing carbonated beverage in which the root of ginseng is heat-treated, immersed in an aqueous alcohol solution having a concentration of 50% or more for 5 to 12 hours, air-dried, and then poured into soft drinks for production ( JP-A-55-136232).

[0005]

With the westernization of dietary habits in Japan, adult diseases such as diabetes, hypertension, and malignant tumors have increased, and the disease structure has changed. These diseases are strongly related to daily living conditions, and it is difficult to completely cure them by drug administration. Therefore, it is important to prevent these diseases, and foods and crude drugs having a bioregulatory function are being reviewed. Also, the number of people who complain of chronic fatigue due to OA, commuting rush, etc. is increasing, and pharmaceutical drinks and soft drinks for nutrition and tonic are building a large market. However, most of these crude drugs added for the purpose of health effects are produced by water extraction and aqueous ethanol extraction, and therefore have a low degree of purification and have unique odors. Therefore, when palatability is emphasized, the amount of addition is extremely limited.
Among them, ginseng is a typical nourishing tonic crude drug, and is most frequently used in drinks. However,
All drinks containing ginseng have a peculiar earthy odor, and cannot be said to have high palatability. In order to remove this peculiar earth smell, there is a masking method using a spice or the like as described in the above-mentioned publication, but there is a limit to this, and a satisfactory one cannot always be obtained. Furthermore, according to the study of the present inventors, the unpleasant odor peculiar to ginseng is presumed to be caused by relatively high boiling compounds such as pyrazines and sesquiterpenes, and these compounds are as described above. It is extremely difficult to remove completely by the conventional method, and a certain degree of deodorization is possible even by ordinary steam distillation, but it is expensive and not satisfactory. Therefore, when a liquid preparation is used, the amount of addition is extremely limited, and is about 0.03 to 3% even for a pharmaceutical drink preparation. Thus, it is not clear that refreshing drinks, for which palatability is important, have no obligation to display the amount of addition, but the amount of addition seems to be extremely small based on sensory evaluation. Therefore, an easy-to-drink beverage without ginseng odor even if ginseng is added in a desired amount is desired. However, none of the above deodorizing methods is satisfactory, and it is desired to establish a method for industrially producing a high quality extract having no odor peculiar to ginseng. Therefore, an object of the present invention is to provide a ginseng extract which can remove odor peculiar to ginseng extract and can be suitably used for various foods, and a beverage containing the same.

[0006]

Means for Solving the Problems The present inventors have solved the above-mentioned drawbacks of the conventional method, and have conducted intensive studies on removal of the odor peculiar to ginseng extract which is industrially advantageous by a simple method. As a result, the ginseng extract extracted from ginseng with a water-soluble solvent is contacted with activated carbon to remove only the unpleasant off-flavor of earthy odor without changing the content of physiologically active ingredients such as saponins. The present inventors have found that the extract can be selectively removed and that the original extract has an odor component which is reduced to about 1/5 or less, resulting in an extract having excellent palatability, thereby completing the present invention. That is, first, the ginseng extract extracted with a water-soluble solvent is subjected to a contact treatment with activated carbon, and the odor component content in the extract after the treatment is about the odor component content in the extract before the treatment. The present invention relates to a method for purifying ginseng extract, which is reduced to 1/5 or less. The second aspect of the present invention relates to a ginseng-containing beverage using the ginseng extract obtained by the above-described purification method, wherein the ginseng-equivalent content of crude ginseng is 0.01 to 10.0 wt%.

Hereinafter, embodiments of the present invention will be described more specifically. Ginseng used in the present invention is Panax ginseng (Pana), also called ginseng.
x ginseng C.I. A. “Ginseng” (Hakujin or Haksan), which is obtained by digging the root of “Messer”, excluding the ginger root and outer skin of ginseng,
"Red ginseng" (koujin), which is heated and dried to dryness for several tens of minutes, and then dipped in boiling water for a short time and then dried, "made by Yunshu"
There are various kinds of ginseng with different manufacturing methods. These can be used alone or as a mixture if desired. There are no particular restrictions on the method for preparing the extract from ginseng, and the extract can be prepared by a conventionally known method. For example, ground ginseng is soaked or agitated and extracted with an aqueous solvent such as water or ethanol, particularly a hydrous ethanol having an alcohol concentration of about 20 to about 70%. As the extraction conditions, for example, about 2
About 10 to about 10 times (based on weight), preferably about 5 to about 8 times (based on weight) solvent is added, and about 30 to about 8
An extraction condition of about 1 to about 8 hours at 0 ° C. can be exemplified.

In the present invention, the ginseng extract may be contacted with activated charcoal in the form of, for example, powdered activated carbon,
Activated carbon derived from various raw materials that can be easily obtained on the market such as granular activated carbon is used in an amount of, for example, about 0.5 to about 10% by weight, preferably about 2 to about 5% by weight based on ginseng extract.
After adding and contacting the mixture in a batch mode for about 10 to about 60 minutes, the unusual off-flavor of the extract can be removed to about 1/5 or less by removing activated carbon by filtration, centrifugation, or the like. . Alternatively, instead of the batch method, for example, a column can be filled with activated carbon and a ginseng extract can be passed through the column to perform a continuous contact treatment. The purified ginseng extract thus obtained shows a reddish-brown color in the Liebermann reaction according to the Japanese Pharmacopoeia red ginseng confirmation test (1), and is confirmed by thin layer chromatography according to (2). It conforms to the confirmation test according to. The purified ginseng extract can be further concentrated, if desired, or can be made into a powder or granules by adding starch, dextrin, gum arabic and other optional excipients.

Since the purified ginseng extract obtained by the present invention has no off-flavor such as earthy odor, it can be made into a beverage containing a sufficient amount of ginseng as compared with a beverage using a conventional ginseng extract. Ginseng content can be adjusted to the amount used in its formulation depending on the intended beverage,
In particular, it is desirable to contain 0.01 to 10.0 wt% in terms of a crude drug. The ginseng extract can be dissolved in pure water together with additives such as a sweetener, an acidifier, a flavor and the like to prepare a beverage. Furthermore, by adding various vitamins, amino acids and other crude drugs, it is possible to obtain a comprehensive nutritional tonic beverage having excellent palatability.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

【Example】

Example 1 230 g of dried ginseng was crushed by a mixer, 1610 g of 40% ethanol was added thereto, and the mixture was extracted with stirring at 70 ° C for 2 hours.
g was obtained. Then, 26.8 g (2% of the extract) of powdered activated carbon (trade name: Shirasagi 50WGR, Takeda Pharmaceutical) was added to the extract, and the mixture was stirred at 60 ° C. for 1 hour to perform an activated carbon treatment. After cooling, the activated carbon was removed by filtration through a filter paper and concentrated under reduced pressure by a rotary evaporator to obtain 100 g of a purified ginseng concentrated extract with Brix of 60 ° (the present invention product 1).

Example 2 100 g of dried ginseng was pulverized, 800 g of 60% ethanol was added, and the mixture was stirred and extracted at 60 ° C. for 4 hours, cooled to 25 ° C., and subjected to solid-liquid separation to obtain 650 g of an extract. Next, the extract was passed through the column filled with 26 g of granular activated carbon (trade name: CW130A, Nimura Chemical Co., Ltd.) over 2.5 hours, and further filtered through filter paper to extract ginseng extract 62.
0 g was obtained (Product 2 of the present invention).

Comparative Example 1 230 g of dried ginseng was pulverized by a mixer, 1610 g of 40% ethanol was added thereto, and the mixture was stirred and extracted at 70 ° C. for 2 hours.
g was obtained. The extract was filtered with filter paper and concentrated under reduced pressure by a rotary evaporator to obtain 100 g of ginseng concentrated extract with Brix of 60 ° (Comparative product 1).

Comparative Example 2 100 g of dried ginseng was pulverized, 800 g of 60% ethanol was added thereto, and the mixture was stirred and extracted at 60 ° C. for 4 hours, cooled to 25 ° C., and subjected to solid-liquid separation to obtain 650 g of an extract. Then, it was filtered through filter paper to obtain 620 g of unpurified ginseng extract (Comparative product 2).

(Evaluation) The flavor of the comparative product 1 and the product 1 of the present invention obtained in Example 1 were evaluated by 10 well-trained sensory inspectors. There was almost no unpleasant taste called a bad smell, and it was evaluated that the palatability was significantly higher than that of the comparative product 1. Further, the sensory evaluation of the comparative product 2 and the product 2 of the present invention obtained in Example 2 was carried out in the same manner. As a result, the product 2 of the present invention had almost no unpleasant odor or greasy odor peculiar to ginseng. Was evaluated as having significantly higher palatability than. Example 3 Further, the product 1 of the present invention obtained in Example 1 and the comparative product 1 obtained in Comparative Example 1 were each subjected to steam distillation, and the distillate was extracted with ether to recover odor components by a conventional method. Then, a gas chromatography analysis was performed under the following conditions, and a difference in odor by a sensory test was clarified by the analysis result. Gas chromatography analysis conditions Carirrer gas N ₂ Inlet Press.1.5kg / c
m ² Detecter FID Chart Speed 10mm / mi
n Column PEG-20M Fused Silica 0.25mm × 60m Temp 70 ° C to 220 ° C Injection temp 250
℃ Program rate 3 ℃ / min Detector temp 250 ℃ As a result of gas chromatographic analysis, comparative product 1 had an odor component content of 151.2 ppm, whereas the product of the present invention 1
Has an odor component content of 18.6 ppm,
The odor component content in the extract was reduced to about 1/8. In particular, the content of the odor components, which are considered to be the cause of the earthy odor such as tetramethylpyrazine, linalool, spatulenol, caryophyllene alcohol and myristicin, which were much present in the untreated comparative product 1, is about trace in the present invention 1. Had been removed by then.

Example 4 A ginseng-containing beverage according to the present invention was obtained according to the formulation examples shown in Table 1.

[Table 1] 例 Prescription example ━━━━━━━━━━━━━━━━━ ━━━━━━━━━━ Liquid sugar (75%) 200 g Acidulant 3.0 g Deodorized ginseng extract of Example 1 100.0 g (as crude drug) Narco lily extract 5.0 g (as crude drug) Mamushi Extract 5.0 g (as crude drug) Vitamin B1 2.0 mg Vitamin B2 3.0 mg Vitamin B6 5.0 mg Vitamin B12 15 μg Vitamin C 125 mg Sodium aspartate 2.0 g Flavor 2.0 g Constant volume to 1 liter with pure water ━━━━━━━━━━━━━━━━━━━━━━━━━━━

Comparative Example 3 A similar beverage was produced as a trial using a commercially available water-containing ethanol extract and subjected to a sensory evaluation. A ginseng-containing beverage using deodorized ginseng was significantly evaluated.

[Table 2] Sensory evaluation results of drinks produced commercially and using the deodorized Korean ginseng of Example 1 ━━━━ Prototype A Prototype B Use of commercially available ginseng Deodorized ginseng use 土 Earth smell If there is, 20 1 Panel which answered Total evaluation 0 20 ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━

[0017]

According to the present invention, the unpleasant odor called ginseng peculiar to ginseng can be reduced to about 1/5 by a simple means of contacting an aqueous solvent extract of ginseng with activated carbon.
It can be effectively removed to the following levels, and can be blended with pharmaceuticals, health drinks, candies, etc. to prepare pharmaceuticals and foods and drinks with excellent taste and taste. In addition, the beverage using the ginseng extract obtained in the present invention, despite containing a large amount of ginseng, has almost no peculiar earthy odor. Health benefits such as nutrition and tonic are expected. In addition, absorption in the body is considered to be fast due to the liquid preparation.

[Brief description of the drawings]

FIG. 1 is a view showing a gas chromatogram of an aroma component of a ginseng extract obtained in Comparative Example 1.

FIG. 2 is a view showing a gas chromatogram of an aroma component of the purified ginseng extract obtained in Example 1.

[Explanation of symbols]

 Reference Signs List 1 aldehyde C-7 2 aldehyde C-8 3 furfural 4 tetramethylpyrazine 5 linalool 6 furfuryl alcohol 7 2 phoacetylpyrrole 8 methyl eugenol 9 spatulenol 10 myristicin 11 furaneol

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-3-277247 (JP, A) JP-A-2-207702 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/30 A23L 2/00-2/52 A23L 1/212 A61K 35/78

Claims (2)

(57) [Claims] A ginseng extract extracted with a water-soluble solvent is subjected to contact treatment with activated carbon, and the content of the odor component in the extract after the treatment is about 1/5 of the content of the odor component in the extract before the treatment.
A method for purifying ginseng extract, characterized by the following reduction. 2. The ginseng extract obtained by the purification method according to claim 1, wherein the ginseng equivalent of crude drug is 0.01.
A ginseng-containing beverage containing up to 10.0 wt%.